"This recipe is adapted from a classic Vietnamese street-food dish where scallops are steamed open on a charcoal grill," says Amy Hamilton, owner-chef at Liberté in Albany, WA . "It's a wonderful example of using minimal supporting ingredients to allow the hero of the dish shine."
Amy Hamilton's grilled scallops with spring onion and peanuts
This modern take on the classic Vietnamese street-food dish will be ready in a flash.
- 10 mins preparation
- 15 mins cooking
- Serves 4 - 6
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Ingredients
- 12 large scallops on the half shell, scallops removed and shells cleaned
- 1 tbsp fried-shallot oil or neutral-flavoured oil
- 60 ml (¼ cup) clarified salted butter
- 3 spring onions, green part only, thinly sliced
- Juice of ¼ lemon (or to taste), plus extra lemon wedges to serve
- Rock salt (optional), to serve
- 30 gm roasted unsalted peanuts, coarsely chopped
Method
- 1Heat a barbecue flat-plate or a non-stick frying pan to high. Season scallops, toss in oil, and fry, turning halfway, until golden and just cooked (1 minute each side).
- 2Meanwhile, heat butter and spring onion in a saucepan over medium-high heat until just starting to simmer. Remove from heat and season to taste with salt and a squeeze of lemon.
- 3Scatter rock salt over a serving platter, and arrange shells on top. Place a scallop on each shell, spoon over spring-onion butter, scatter with peanuts and serve with lemon wedges.
Notes
Drink suggestion by Keryn Giles: A lightly oaked chardonnay, something nutty with a little acid, like Two Barrel Wines 2014 "Wild Ocean" chardonnay from the Great Southern.